Nutritional Facts

Directions

In a large skillet, stir-fry the chicken, carrots, green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender.

In a small bowl, combine flour and brown sugar; stir in orange juice and chili sauce until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pasta.Yield: 4 servings.

Originally published as Orange Chicken Skillet in Quick Cooking
July/August 2003, p15

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.